Indonesian Chicken O

Here’s a dish that just got better the more I ate. I almost didn’t want them to end. Sadly they did, but I will be making them again so all is not lost. This Indonesian dish is sweet, tangy and sticky and absolutely amazing. My hands and face resembled those of a toddler after eating and I had to wash myself down. Fabulous! Great for a party – just remember to serve them with some napkins!

Heat wok with oil until just hot. Fry the garlic and chicken together for 2-3 minutes until lightly browned. Add the shrimp paste, sugar and ginger powder and stir for 2-3 minutes. Add the kecap manis and spring onions, bring to a simmer then reduce the heat to low. Cover the wok and simmer the chicken for 30 minutes, stirring occasionally. Add a little water if the chicken sticks.

SERVING:
Serve with fluffy rice or just on their own as a little albeit messy canapé.